Recipe Credit to Callum Hann and Themis Chryssidis, Sprout Adelaide
FOR THE PESTO:
To make the pesto. Combine three quarters of the basil leaves, garlic, lemon zest and juice in a small food processor and blitz to combine. Stir through olive oil and parmesan. Set aside.
Place olive oil in a large saucepan over medium heat. Add the bacon, followed by the onion, carrot, and celery. Allow to cook for a minute then give it a stir with a wooden spoon. Add the garlic. Continue to stir occasionally for 3-4 minutes or until the ingredients turn golden brown.
Add the potato, fennel seeds and pearl barley, stir, then pour in stock. Simmer for 25 minutes or until potato is tender.
Add the broccoli, zucchini and asparagus and cook for a further 3-5 minutes or until vegetables are tender but still bright green. Top the soup with remaining basil leaves and serve with crusty bread.